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Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Savory microwave hamburger soup for two with ground beef, carrots, tomato sauce, and a splash of red wine, topped with melted cheddar. A satisfying one-dish meal in 30 minutes.

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Swiss cheese potato bread from the bread machine, with potato flakes for a soft, moist crumb and melted Swiss for nutty, savory flavor. Just add everything, press start, and bake a tender golden loaf.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Kouloures is a traditional Greek Easter bread, sweet yeast loaves brushed with egg yolk, scattered with sesame seeds, and crowned with red-dyed eggs symbolizing the resurrection.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Julekage, the traditional Norwegian Christmas bread scented with cardamom and studded with dark raisins and candied citron. Made fast with a food processor instead of hours of hand-kneading.

Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.

Olga bread is a soft honey-egg bread machine loaf with a tender, slightly sweet crumb and golden crust. Dump-and-press easy with milk, honey, egg, and yeast.

Master white bread recipe from 1941 with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A classic two-loaf recipe with three rises and a hot oven bake.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.